White Chicken Chili

White Chicken Chili is a creamy, hearty dish made with tender shredded chicken, white beans, and a flavorful blend of spices. This comforting chili is perfect for chilly nights, meal prep, or a cozy family dinner.

Why You’ll Love This Recipe

• Easy to make in one pot with minimal prep.
• Creamy and packed with flavor from green chilies and spices.
• A lighter alternative to traditional beef chili.
• Perfect for meal prep and leftovers.
• Customizable with different toppings and spice levels.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Olive oil
• Onion, chopped
• Garlic, minced
• Green chilies, diced
• White beans (cannellini or great northern), drained and rinsed
• Chicken broth
• Cumin
• Chili powder
• Oregano
• Salt and pepper to taste
• Cream cheese or heavy cream
• Fresh cilantro for garnish
• Shredded cheese (optional for topping)
• Lime wedges for serving

Directions

1. Heat olive oil in a large pot over medium heat.
2. Sauté chopped onion and garlic until fragrant and softened.
3. Add the chicken, green chilies, white beans, chicken broth, cumin, chili powder, oregano, salt, and pepper.
4. Bring to a simmer and cook for 20-25 minutes until the chicken is cooked through.
5. Remove the chicken, shred it with two forks, and return it to the pot.
6. Stir in the cream cheese or heavy cream until the chili is creamy and well blended.
7. Serve hot, garnished with fresh cilantro, shredded cheese, and lime wedges.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Spicy Version: Add diced jalapeños or extra chili powder for more heat.
• Slow Cooker Option: Cook on low for 6-8 hours or high for 3-4 hours before shredding the chicken.
• Thicker Chili: Mash some of the beans before adding the chicken back to the pot.
• Lighter Version: Use half-and-half instead of cream cheese for a lighter consistency.
• Extra Veggies: Add corn, bell peppers, or zucchini for more flavor and texture.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm on the stovetop over low heat, adding a splash of broth if needed.

FAQs

Can I make this ahead of time?

Yes! White Chicken Chili tastes even better the next day as flavors meld together.

What sides go well with this dish?

Cornbread, tortilla chips, or a fresh green salad pair perfectly with this chili.

Can I use rotisserie chicken?

Absolutely! Shred pre-cooked rotisserie chicken and reduce the cooking time.

How do I make it dairy-free?

Use coconut milk or a dairy-free cream alternative instead of cream cheese.

Can I use dried beans instead of canned?

Yes! Soak and cook dried white beans before adding them to the recipe.

What toppings work best for White Chicken Chili?

Sour cream, avocado, jalapeños, shredded cheese, and tortilla strips are great options.

Is this dish gluten-free?

Yes! Ensure that all ingredients, including broth and spices, are gluten-free.

Can I make it in an Instant Pot?

Yes! Pressure cook on high for 15 minutes, then shred the chicken and stir in the cream.

How do I make it less spicy?

Use mild green chilies and reduce the chili powder.

Can I add more protein?

Yes! Stir in cooked quinoa or extra beans for added protein.

Conclusion

White Chicken Chili is a flavorful and creamy dish that’s easy to make and perfect for any occasion. Whether you cook it on the stovetop, in a slow cooker, or in an Instant Pot, this chili is sure to become a family favorite!

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